Crimson and Clover Ale

[zdrok]

Hey all, I am considering making the 'Crimson and Clover' recipe from The Homebrewer's Recipe Guide by Higgins, Kilgore, and Hertlein and just had a few questions.

The recipe calls for: 6 lbs light malt extract, 6 lbs clover honey, .5 lb Crystal 40L malt, 2 ounces roasted barley, 1.5 oz Saaz (bittering) and .5 oz fuggles (aroma, 5 mins)

I've started doing partial mash technique and using Beersmith changed the recipe to the picture below

Was wondering why the ABV went up so high without even adding in 3 lbs LME (without the honey its about 6.0 % alcohol)

Also, what specialty grains/honey combinations could I add to make it a more pronounced red color

 

[devlogic]

It's been a month and a half since your post, so hopefully you figured it out, but you've got Beersmith set to a 2.9-gal brew volume, and the recipe's written for 5 gallons.
My wife and I actually just brewed this recipe a couple of weeks ago. Tried the first ones out of the conditioned bottles last night; VERY strong. Much moreso than our previous batch of beer (the Bitchin' Belgian White from the same book). I messed up the OG reading, but Hopville suggests the OG was around 1.087, which combined with my FG reading puts it at around 8.5% ABV.
We were similarly disappointed with the color, though: it's definitely not the "crimson" suggested by the recipe name. I was hoping for something the color of Killian's Irish Red, but got something closer to, I dunno, Pyramid Hefeweisen? If we make this again (and at the rate we'll have to drink this high-ABV brew, it'll be a long while), I think we'll either up the roasted barley or use darker crystal malt.